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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Thanks to Dr. Weil for this recipe. For a quick and exciting meal, this healthful version of a popular Mexican dish is hard to beat. The baked tofu neatly replaces beef and, along with olive oil, provides good fat. Nonfat whole-wheat tortillas make very good fajitas. They have none of the hydrogenated fat of conventional white-flour tortillas and give you some fiber. Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, sliced |
1 red bell pepper, seeded and julienned |
1 green pepper, such as ancho,anaheim,or bell,seeded and julienned |
1 hot pepper, such as jalapeno or serrano,seeded and minced |
1 cup sliced mushrooms, such as crimini or portobello |
2 cups sliced pressed baked tofu (preferably savory or hickory-smoked flavor) |
salt |
6 nonfat whole wheat tortillas, warmed |
low-fat sour cream (optional) |
salsa |
chopped fresh tomato |
avocado |
scallion |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat, and then add the onions.
2. Sauté, stirring, until the onions are translucent.
3. Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.
4. Add the tofu and stir-fry for 5 minutes more.
5. Season with salt to taste and serve in the tortillas.
6. Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.
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